This frittata will soon become a staple in your house. Customize each frittata with your family’s fave veggies and cheese for a quickie breakfast, lunch or another great dinner in a FLASH!
Olive oil spray
4 eggs, well beaten
1-1/2 cups leftover chopped cooked veggies (like asparagus, mushrooms, tomatoes, etc.)
Herbs and spices of your choice (like oregano, basil, parsley, dill and cilantro)
Salt and freshly ground pepper (optional)
Crumbled feta or goat cheese, shredded mozzarella or cheddar cheese, optional
1. Lightly coat the bottom of 9-inch skillet with olive oil spray. Heat over medium heat.
2. In a medium bowl, combine the beaten eggs with the cooked veggies; add herbs, spices of your choice and salt and pepper if desired.
3. Pour egg-veggie mixture into pan. Cook over medium heat until the bottom is golden brown and the top is pretty well set, about 3 minutes. Sprinkle
with cheese, if using.
4. Slide the frittata onto a plate. Invert the skillet over the plate and quickly flip over so the frittata goes back into the skillet, uncooked side down.
5. Return the skillet to the heat and cook until the bottom is golden brown, about 1 minute.
6. Slide frittata back onto the plate; cut into wedges.
If you have an oven-proof skillet, no need to flip the frittata over and return it to the pan. Instead, simply slide the skillet under the broiler for about 20 seconds so eggs can finish setting. Watch carefully.
Courtesy of Meal Planning Maven